CookEat Recipe
Fried Porcini Mushrooms
Thick slices of firm porcini lightly coated in flour, fried in oil and seasoned while hot with salt and pepper.
Method
Steps
Step 1
Gather the ingredients: 500 g firm medium-sized fresh porcini, professionally identified and sold for food; 50 g plain flour, or enough for a thin dusting; About 150 ml oil suitable for frying, enough for a shallow layer in the pan; Salt and black pepper.
Step 2
Use sound porcini from a competent food supplier. Do not use a photograph or a recipe to identify wild mushrooms. Scrape dirt from the stems, clean the mushrooms and rinse them briefly while whole, without soaking. Dry thoroughly and cut into fairly thick slices, about 6–8 mm.
Step 3
Dust the slices lightly with flour and shake off the excess. Heat a shallow layer of frying oil in a broad heavy pan over moderate heat, about 150–160°C. Lower the dry coated slices into the oil in a single layer, working in batches if necessary.
Step 4
Fry for about 20–25 minutes per batch, turning frequently and adjusting the heat so the flour colours gradually without scorching. The slices should be golden outside and completely cooked and tender inside. Follow a longer cooking time if the food supplier specifies one. Drain briefly, season with salt and pepper while still very hot and serve immediately. The total time allows for two batches in a normal wide pan; allow longer for further batches.
Step 5
For the egg-coated variation, beat 1 egg in a shallow bowl. Dip the floured mushroom slices in the egg, let the excess drip off and fry in the same way until the coating is cooked through and the mushrooms are completely tender. The egg is additional to the main ingredient list.
Cooked it? Rate it.
Cooked 0 times